1. In a blender, combine cashew pieces and 1 cup soy creamer and purée on high for a few minutes until smooth. Add oranges and purée again until completely smooth. Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine.

2. Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours.

3. For the coulis, in a blender combine all ingredients and purée on high for 3 to 5 minutes until smooth. To serve, spoon a dollop of coulis on each plate and top with the custard.